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The Health and Welfare 
of Our Nation 



HOW TO KEEP PHYSICALLY AND 
MENTALLY FIT 



Short and Practical 
Valuable Cooking Recipes 



Department of Agriculture 
State of Illinois 

B. M. DAVISON, Director 

Division of Dairy Extension 

S.J. STANARD, Superintendent 
Springfield, Illinois 

Bulletin No. 300 



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THE HEALTH AND WELFARE OP OUR NATION 




Parents — Do you want your children hindered in 
life's battle? If you want your children well developed 
both mentally and physically as nature intended them to 
be, you must accept nature's plan and act accordingly. 

There are thousands of children who are getting all 
they want to eat, but are not receiving the kind of food 
which they require to develop their minds and bodies. 

Every child has a right to develop both mentally 
and physically to the greatest possible extent. this 
can only be done by the use of the products of the Dairy 
Cow in abundance. 

Nature's Most Perfect Food 
Milk — Butter — Ice Cream and Cheese 

When you substitute for these you are doing your- 
self and your family an injustice. 

Are your children being given a drink of milk in 
school during each half day of study? If not, you should 
impress the importance of this upon the school board and 
write to the Division of Dairy Extension, Department of 
Agriculture, Springfield, Illinois, for information as to 
how it is being done elsewhere. 



THE HEALTH AND WELFARE OF OUR NATION 




DO YOUR CHILDREN CLAIM NOT TO LIKE MILK? If SO. 

there is something wrong, for it is not natural for a child 
not to like this food, which is so necessary for its develop- 
ment. Someone may have talked to the child in such a 
way as to have caused it to think that milk is not good or 
the child may have been given some old bad flavored milk 
at some time. No matter what the cause may be the idea 
that has taken root in the child's mind should be corrected 
as quickly and as diplomatically as possible. The aver- 
age child should have at least a quart of milk per day. 

Mr Business Man— When you are tired in mind 
and body, why not refresh yourself by taking a glass of 
cold milk, thereby doing yourself a real good instead of 
injuring yourself by taking into your system one of the 
many harmful nerve destroying beverages so commonly 
used. 



Milk will refresh you, put more energy and 
strength in you. A more efficient individual yon will be, 
if yon use more of the products of the Dairy Cow. 



THE HEALTH AND WELFARE OF OUR NATION 



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Butter has no Substitute 
There are no substitutes for the products of the 
Dairy Cow. The health and welfare of our nation de- 
pends upon them. When you attempt to substitute for 
them, you are only denying yourself and your family that 
energy giving food which nature presents as her most 
perfect product. 




THE HEALTH AND WELFARE OF OUR NATION 

What could be more delicious than Ice Cream which 
is a valuable article of food? Everyone likes Ice Cream 
and more of it should be used for in it we have a very 
nourishing article of food which is a real pleasure to eat. 




Try a piece of cheese with your next piece of pie. 

Mr. Farmer — Are you guilty of ever taking milk, 
cream or other produce to town, selling it and taking 
back home a so-called butter substitute for your family to 
eat? If you are guilty of this, you have no reason to 
complain if the price of dairy products is unreasonably 
Ioav, for yon are not loyal to your own business, and at 
the same time you are depriving your family of the dairy 
products they so much need, 



THE HEALTH AND WELFARE OF OUR NATION 



RECIPES 



By courtesy of the National Dairy Council 

PARKER HOUSE ROLLS 

2 cups scalded milk (skim) 

3 tbsp. butter 
1 tsp. salt 

1 yeast cake dissolved in % cup 
lukewarm water 

Dissolve yeast in water, melt butter, combine all ingredients ex- 
cept flour. Add flour gradually, beating vigorously until no more 
flour can be added. Cover and allow to rise until three times origi- 
nal bulk. Roll y 2 inch thick. Cut, spread half with butter and fold 
over. Put in buttered tins to rise, placing 1 inch apart. Bake when 
light in a hot oven 15 to 20 minutes. 

WAFFLES 

1 egg 

1 cup sour milk 
1 cup flour 
1 tbsp. butter 
1 tsp. soda 
iy 2 tsp. baking powder 
y 2 tsp. salt 
Mix and sift flour and baking powder. Beat egg thoroughly, add 
sour milk, flour and salt. Dissolve soda in y 2 tbsp. cold water. 
Add to mixture. Beat thoroughly. Cook on oiled, hot waffle irons 
and serve hot with maple syrup. 

SOUR MILK BISCUIT 

1 qt. flour 
1 tsp. soda 
1 tsp. salt 

1 tsp. sugar 

2 tbsp. butter 

Sour milk to moisten 
(about ly 2 cups) 
Sift dry ingredients together, cut in butter with knife, add milk 
to make a stiff dough. Roll out thin and bake in hot oven. Serve 
hot with honey or maple syrup. 

SOUR CREAM COOKIES 

y 2 cup butter 
iy 2 cup sugar 
2 eggs 

y 2 cup sour cream 
1 tsp. soda 
Flour to roll 

Cream the butter, add the sugar and eggs, well beaten. Sift soda 
with the flour, and add alternately with cream to first mixture. Roll 
out, cut, and sprinkle top with sugar. 



THE HEALTH AND WELFARE OP OUR NATION 

SOUR CREAM SALAD DRESSING 

1 cup sour cream whipped until stiff. 

Add flavoring of lemon and pineapple juice during the whipping. 
Season with salt and a dash of curry powder, when it is to be served 
with vegetable salads, but using only the fruit flavoring when used 
on fruit salad on crisp lettuce leaves. 

Suggestion — 

Sour whipped cream can be substituted for sweet cream in any 
boiled salad dressing recipe. 

CREAM OF TOMATO SOUP 



3 tbsp. 


butter 




3'V 2 


tbsp. 


flour 




2 


cups 


canned 


tomatoes 


X A 


tsp. 


soda 




1 


tsp. 


salt 




1 


tsp. 


chopped 


onion 


1% 


cups 


cold milk 



In sauce pan melt butter, add flour and stir to smooth paste: 
then add the tomatoes gradually, blending it with the flour mixture. 
Add soda and onion. Return to fire and cook 5 minutes. Strain and 
cool. 

When cold, add iy 2 cups cold milk. Heat in double boiler and 
serve. May be garnished with whipped cream. 



POTATO SOUP 

3 potatoes 
1 pt. milk or 

1 pt. milk and water 

2 tsp. chopped onion 
1 tbsp. butter 

1 tbsp. flour 

1 tsp. salt 

%, tsp. white pepper 

2 tsp. chopped parsley 
Celery salt 

Cook the potatoes until soft and drain; cook the milk and onion 
in a double boiler. Beat the potatoes with a wire potato masher, add 
the hot milk, strain and use as a liquid to make the white sauce. 
Cook 5 minutes and add the chopped parsley just before serving. 

6 



THE HEALTH AND WELFARE OF OUR NATION 



CHEESE SOUP 

1 qt. milk 
1 tbsp. onion 
1 blade mace 

1 pepper pod 

2 tbsp. butter 
2 tbsp. flour 

y 2 cup grated cheese 
2 egg yolks 

1 tsp. salt 

y± tsp. white pepper 

Scald milk, onion, mace and pepper pod. Melt butter in sauce 
pan, blend flour with melted butter. Strain milk and seasonings, and 
add gradually to flour mixture, stirring all the time. Return to dou- 
ble boiler to cook. When creamy, add the cheese, salt and pepper, 
stirring until cheese is melted. Then pour over well-beaten egg 
yolks, stirring all the time. Whip until frothing and serve. 

SOFT CUSTARD 

2 cups scalded milk 

3 egg yolks 
y 2 cup sugar 
%, tsp. salt 

y 2 tsp. vanilla 

Beat eggs slightly, add sugar and salt; stir constantly while add- 
ing gradually hot milk. Cook in double boiler, continue stirring until 
mixture thickens and a coating is formed on the spoon; strain im- 
mediately, chill and flavor. If cooked too long the custard will cur- 
dle. Should this happen, by using a Dover egg beater, it may be re- 
stored to a smooth consistency, but custard will not be as thick. 
Eggs should be beaten slightly for custard that it may be of smooth, 
thick consistency. To prevent scum from forming, cover with a per- 
forated tin. When eggs are scarce, use yolks two eggs and y 2 table- 
spoon corn starch. 

CHEESE SAUCE NO. 1 

1 cup milk 

2 tbsp. flour 

1 oz. cheese (% cup of grated cheese) 
Salt and pepper 

Thicken the milk with the flour and just before serving add the 
cheese, stirring until it is melted. This sauce is suitable to use in 
preparing creamed eggs, or to pour over toast, making a dish corres- 
ponding to ordinary milk toast, except for the presence of cheese. It 
may be seasoned with a little curry powder and poured over hard- 
boiled eggs. 



THE HEALTH AND WELFARE OF OUR NATION 



CHEESE SAUCE NO. 2 

Same as Cheese Sauce No. 1, except that the cheese is increased 
from 1 to 2 ounces. This sauce is suitable for using with macaroni 
or rice, or for baking with crackers soaked in milk. 

CHEESE SAUCE NO. 3 

Same as Cheese Sauce No. 1, except that two cupfuls of grated 
cheese, or 8 ounces, are used. This may be used upon toast as a 
substitute for Welsh rarebit. 

ICE CREAM 

1 gallon whole milk 

'Y 2 Pint sweet cream 

4 cups sugar 

7 eggs 

Flavor to taste, stir together, freeze. 

ICE CREAM 

1 qt. cream 
% cup sugar 

1 tbsp. vanilla 

Mix all together and freeze. This may be varied by adding can- 
died cherries, fruits, chopped nuts, macaroons, caramel, concentrated 
syrups or chocolate syrup. 

CHOCOLATE SYRUP 

X A cup cocoa 

V± cup sugar 

X A tsp. ground cinnamon 

V 2 cup water 

Mix cocoa, sugar and cinnamon and add the water. Cook for 5 
minutes. Cool and pour over cream. 

MILK SHERBET 

% cup lemon juice 

2 cups sugar 
1 qt. milk 

1 egg white 

1 cup pineapple, grated 

Mix sugar and lemon juice, stirring constantly while slowly add- 
ing the milk. Pour into the freezer, add the whites of eggs beaten 
until stiff and partially freeze. Then add the pineapple and finish 
freezing. 

Crushed strawberries, or other fruits, such as peaches, grape 
juice, or concentrated syrups, may be added instead of pineapple. 



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